Asian Pear Coleslaw

I love coleslaw, probably even more than potato or pasta salad. It’s often my go to vegetable if I have everything on-hand. But when my stomach started have a bad reaction to leafy green vegetables, I found it more difficult. At the store the other day, they had some small red cabbages. Red ones I can eat so I bought one, about 3-4 inches in diameter, just enough for a couple of servings of coleslaw. It’s also Asian pear season so I’ve been buying them as well and wondering what to do with them since I always seem to buy more than I can eat just as fruit, especially since the ones I find at the market are extra-large in size. So, of course, this recipe seemed ideal. Feel free to use any cabbage you like be it green, Chinese or red or any combination thereof. I’m rather lazy when it comes to chopping these days with my two rotator cuff tears so I chopped everything in the food processor. Feel free to do the chopping whatever way you like.

In the bowl of a food processor, add:

1 small cabbage, cut into chunks after removing the tough core

4-5 trimmed scallions

1 small or 1/2 of 1 large Asian pear (or slice into thin slices for more crunch)

2 stalks celery, cut into chunks

Pulse until chopped to your liking. Remove the chopped vegetables to a medium bowl. Set aside. In a blender combine:

1/4 cup extra virgin olive oil

2-3 teaspoons roasted pumpkin seeds (or sunflower seeds)

Juice of 1 lemon (about 1/4 cup)

1 tablespoon mustard (whatever type your family likes)

1/4 teaspoon salt

1/8 teaspoon ground black pepper (a dash or pinch)

2 teaspoons maple or date syrup

Blend until most of the seeds are ground and the olive oil is emulsified, about 1 1/2 to 2 minutes depending on your blender. Pour dressing over the cabbage mixture and combine. Makes 4 servings. To serve garnish with:

1/4 – 1/3 cup roasted seeds

Non-dairy cheese (optional)

Asian Pear Scones

I’ve only had scones a couple of times and found them to be very dry and crumbly. So I was hesitant to try this recipe but I had a very large Asian pear that would make three servings of fruit, way to much to eat at one time. So this recipe offered me a nice alternative. And, oh my, what a delicious, fluffy, scone! The pear added flavor along with the allspice I used. Asian pears are less juicy and much crisper than other pears like Bosc or Bartlett, they have more of an apple consistency. If you don’t have any Asian pears on hand (they can be difficult to find unless they’re in season which is the late fall), use a very firm pear so that it isn’t too juicy. If you have a riper pear, don’t add as much liquid which would mean none since there’s only a 1/4 cup of non-dairy milk in this recipe.

First, preheat oven to 375 degrees. Line a medium to large baking sheet with parchment paper. Then make a flax egg by combining:

1 tablespoon ground flax

3 tablespoons warm water

Whisk to combine and set aside for several minutes until it forms a gel. While that’s happening, grate:

1 very large Asian pear (or two smaller pears), washed, cored, and peeled – want about 1 cup of grated pear

In the bowl of a food processor (or if you don’t have one, into a medium bowl), combine:

1 1/2 cups all-purpose gluten-free flour

1/2 teaspoon guar gum

1/4 teaspoon salt

2 teaspoons baking powder

1/3 cup fine date sugar

1 teaspoon spice – cinnamon, allspice, nutmeg, cardamom, etc.

1/3 cup Spectrum shortening (or vegan butter) – without a food processor, use a pastry fork to cut the shortening into the dry ingredients

Pulse until the shortening is combined with the dry mixture. Add:

1 cup grated pear

1/4 cup non-dairy milk

flax gel from above

Pulse until all ingredients are combined. Remove from machine and using a large serving spoon, spoon onto the prepared baking sheet (makes six) and let sit on the counter for 5-10 minutes before baking for 15-20 minutes. Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week. They can be frozen as well.

Pear Donuts (or fritters)

Here’s a quick and easy recipe for either a fried fritter or baked donut with fruit. I used pears but apples, peaches, plums, or any berry would work just as well. Simply substitute the other fruit in place of the diced pear and use a coulee of the same fruit in place of the pear sauce. For most people that would be apple since applesauce is readily available although it’s fairly simple to make fruit sauces, or coulees, from other fruits. Simply wash, core, and slice the stone fruits (no need to peel), place in a pot with a couple of tablespoons of water and cook until the fruit is soft, then puree. With the berries, it’s even easier because all you have to do is wash the fruit like blackberries or strawberries, and then cook them down (with a little water) before pureeing. Brown food again!

In a medium-size bowl add:

1 1/2 cups all-purpose, gluten-free flour

1 teaspoon guar gum

2 teaspoons baking powder

1/4 cup date sugar

1/2 teaspoon salt

1 teaspoon ground ginger (or grated fresh ginger)*

Stir to combine. Add:

1/2 cup non-dairy milk, such as oat or soy

1 tablespoon vinegar

1/2 cup pear sauce (or other fruit coulee)

Stir just until the dry ingredients are combined with the wet. Don’t overmix. In a 4-quart sauce pan or heavy, high-sided fry-pan, add:

2″ of oil (I used a combination of olive and avocado)

Heat to 375 degrees (use a cooking thermometer). For fritters, scoop out about 1/3 cup of the dough, form into a ball and flatten (use wet hands for this) before dropping into the hot fat. Cook 3-4 minutes per side (for a dough circle about 1/2″ thick). Should be golden brown. Only cook one or two circles at a time in the pot, more in the frypan.

For baked donuts, grease two 6-donut baking pans and spoon in dough. Bake at 425 degrees about 12-15 minutes or until the donut bounces back when touched. Cool slightly before unmolding.

Serve plain or with a glaze.

Pear Muffins

I’m allergic to apples so I often substitute pears for recipes that call for apples. This recipe also calls for apple sauce so I diced up a pear and stewed it for 5 minutes and voila! had pear sauce. Feel free to use apples instead, peaches would also work. Feel free to also vary the spices – if you prefer nutmeg to allspice, use it or ginger instead of cloves, etc. It’s a quick, easy dough to make and takes only 15-18 minutes in the oven depending on the size. If you make mini muffins, they’ll only take 10-12 minutes.

First, preheat oven to 350 degrees. Grease either a 12 or 24 (mini) muffin pan. The recipe should make exactly 12 or 24 muffins. In a small bowl (2 cup) combine:

1/4 cup + 1 tablespoon avocado oil

3/4 cup non-dairy milk (unsweetened)

3/4 cup pear (or apple) sauce [I used chunky, I didn’t bother to blend it]

1 teaspoon vanilla

In a larger bowl (medium size 8 cups), combine:

1 cup all-purpose gluten-free flour

1/4 cup quinoa flour

1/4 cup oat flour

1/2 teaspoon guar gum

1/3 cup date sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

Mix until just combined, makes a thick dough. Fill muffin cups 3/4 full. In a small bowl combine:

1 tablespoon date sugar

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon cardamom

After mixing, sprinkle on the top of the muffins. Then let the muffins sit on the counter for 5-10 minutes before baking. Bake muffins 14-18 minutes or until a toothpick comes out clean when inserted into the center. Cool on a cooling rack for 5-10 minutes before removing from the pan.

Pear Muffins

Most gluten-free muffins (and breads) are very gummy, overly moist. These are not! They have a very soft crumb but are not crumbly or overly dry. By finely dicing an Asian pear, these have a great crunch along with the spices. Just delicious! And fairly quick and easy to put together and bake (about 30 minutes altogether). Of course, apple can be used instead of pear.

Preheat oven to 350 degrees. Spray or grease a 12-muffin pan and set aside. In a medium bowl, combine:

1/4 cup avocado oil (or other mild oil)

1/2 cup gluten-free oat milk (or other non-dairy milk)

4 tablespoons pear sauce (1/4 cup + 1 tablespoon)

1 teaspoon vanilla extract

4 tablespoons date sugar (1/4 cup + 1 tablespoon)

3/4 cup finely diced Asian pear (1 small)

Stir to combine before adding:

1 1/2 cup gluten-free flour blend (one with guar or xanthan gum already in it)

2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon coriander

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Mix thoroughly until combined. Spoon into muffin cups (about 2/3 full), sprinkle with date sugar if desired and bake for 15-18 minutes until skewer comes out clean.

Pork Chops with Pear Sauce and Sautéed Endive

Mostly I eat chicken but occasionally I’ve have some pork and I find it difficult to find creative ways to cook it, a plain pork chop can be so boring. Here’s one I adjusted from one I found online. I added the endive which goes great with both the pork chop and the pear sauce.

First, make a batch of pear sauce (see recipe under sauces) except instead of adding the ginger, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of allspice (per cup of pear sauce/about 1 pear). Additionally, add about 1 tablespoon of date syrup (or 2 teaspoons of honey or agave nectar).

In a 10″ skillet, heat over medium high:

1 tablespoon olive oil

Blot dry:

2 1″ thick pork chops (or a little thinner or thicker if preferred just adjust the cooking time)

Season with salt, pepper, and garlic powder (granulated works best). Add to the hot oil and sear on each side (about 1-2 minutes per side) then reduce heat to medium low and cook, uncovered, for about 5-6 minutes per side or until the pork is firm to the touch. Set aside and let sit off the heat for approximately 10 minutes to rest.

While the pork rests, heat in 12″ skillet over medium heat:

1 tablespoon olive oil

Add:

1/2 medium sweet onion, dice

6-8 medium to large endive (slice off the lower stem end and then quarter)

Season with salt, pepper, and garlic powder then cook stirring occasionally so that the onion doesn’t burn. After about 3-4 minutes, reduce heat to medium low and cover so that the lower cores of the endive soften and continue cooking for another 3-4 minutes or until the endive cores are softened.

If you’ve premade the pear sauce as I did, heat in a small pot until hot. Pour half the mixture (about 1/2 cup) over each pork chop. Serves 2.

Stuffed Turkey Rolls

I found some turkey breast filets at the store the other day and wondered how to cook them without drying them out. Turkey breast filets can be either too thick or too thin; these were very thin. I used to make a turkey “napoleon” for my husband and I wondered if it would work as a roll. It not only worked, but they turned out delicious. The stuffing can be made ahead and is enough to stuff 6-8 turkey filets depending on their size. Of course, any stuffing recipe will work but I made my sausage and mushroom stuffing, adding half a pear for a little sweetness and it turned out succulent. The stuffing is the most time consuming part of this process.

Serves 3-4.

To make the stuffing, over medium a 10″ skillet, heat:

2 tablespoons olive oil

When hot, add:

1/2 medium onion, finely diced

2 small stalks celery, finely diced

1/2 medium pear, minced

3 ounces mushrooms, finely diced

Stir and reduce heat to medium low. Cover the vegetables for about 5 minutes until they are tender. While they cook, break up 2 slices of bread (I used the quick oat bread recipe on this blog). If using a different bread, be sure to crumble into small pieces. When the vegetables are soft, add them along with the oil to the bread crumbs, mix thoroughly. To the skillet add:

4 ounces sausage, any kind your family likes

Cook thoroughly, breaking it up as it cooks into a “minced” meat consistency (like hamburger). This should only take a couple of minutes. Add to the stuffing mix along with:

Salt and pepper to taste

1/2 to 1 teaspoon of ground sage

If your turkey filets are square, you’ve hit the jackpot! Mine were triangular. Add about 1/3 cup of the stuffing on the longer side of the filet and pull the smaller side over it. I used bacon to wrap and hold the roll but I would suggest using porchetta instead because the bacon had too strong a flavor and almost overpowered the turkey roll.

Once rolled and wrapped, secured with toothpicks if necessary, place in a 10″ skillet with a little oil so that the bacon doesn’t stick. Cook over medium heat for approximately 2-3 minutes per side, getting all four sides.

While the turkey rolls are cooking, heat 2 tablespoons olive oil in another 10″ skillet. When hot add:

3 ounces of mushrooms

1/2 medium pear, minced

Cook for a 2-4 minutes, salt and pepper to taste and add:

2 tablespoons all purpose gluten-free flour

Stir to combine so that all the oil is floured and cook over medium low heat for 1-2 minutes to cook the flour. Add:

1 1/2 to 2 cups turkey (or chicken) stock

Stir to combine and stir constantly until thickened into a gravy.

Serve the turkey rolls over mashed potatoes (or rice), adding gravy to each of the servings. Enjoy!

Oatmeal and Pear Cookies

This are very easy to put together and tastes delicious. Per usual, I can’t eat apples, peaches, nectarines, etc., but if you can, this cookie would work with any of those fruits, probably cherries as well. Just be sure that the fruit is not overripe or the mixture will be too wet.

In a medium bowl, combine:

1 tablespoon ground flax

1/3 cup aquafaba

Whisk and let sit for at least 5 minutes then add:

2 tablespoons avocado oil (or coconut oil)

1/2 cup agave or honey (or date syrup)

1/2 cup diced pears (or other fresh fruit)

1 teaspoon vanilla extract

Combine and add:

1 cup quick gluten-free oats

3/4 cup all purpose gluten-free flour

1 teaspoon xanthan gum (or guar gum)

1 1/4 teaspoons ground cinnamon

1/4 teaspoon allspice

1 1/2 teaspoon baking powder

1/4 teaspoon salt

Stir until all the dry ingredients are mixed into the wet. Set aside and let sit for 45-60 minutes. Preheat oven to 325 degrees. Prepare a large cookie sheet by covering it with parchment paper (or a silicone mat). Scoop by tablespoon the cookie dough placing cookies at least 1 inch apart (they don’t spread). Bake for 13-15 minutes. Makes approximately 18 cookies.

Turkey Hash

Hash is a favorite of mine. It’s so tasty and so versatile. Any meat, any vegetables can be used in hash. It’s not just corned beef hash anymore! After I made the roasted turkey breast the other day, I had over half the breast left (since there’s only one of me and the recipe served 4). I’d already cooked plenty of sweet potatoes (but there’s nothing wrong with cooking more!) and had some rainbow carrots in the freezer. Hash is so easy to make, hope you’ll give it a try.

I served this with the leftover turkey pear gravy! Oh so delicious

In a large skillet (12″), heat over medium heat:

2 tablespoons olive oil

When shimmering add:

1 medium onion diced

3-5 celery stalks, diced

When the onion is becoming translucent, add:

2 cups diced cooked sweet potato (or white if you prefer)

1 cup cooked rainbow carrots, sliced or diced

2 not quite ripe pears, peeled and diced

1-2 teaspoons minced garlic

Salt and pepper to taste

Mix to combine and continue cooking until sweet potatoes start to brown. Stir in:

2-3 cups cooked turkey, diced

Lower heat to medium low and cover. Cook for approximately 2-3 minutes until turkey is hot. Remove lid, stir. At this point, if eggs are allowed in your diet, crack 4 eggs on top of the hash, cover and cook until eggs are ready. Serves 4.

Roasted Turkey Breast with Pears and roasted sweet potatoes

I’m always looking for new ways to cook chicken and turkey. A couple months ago, I blogged a recipe for pork loin with a pear gravy. It came out so good I wondered how pear would go with turkey. Turns out placing sliced pears (or you could use apples) under the skin of the turkey breast keeps it moist while it’s roasting (just be sure not to over cook it!). And yes, I made gravy and added some cooked pears to it, oh so delicious!

Preheat oven to 400 degrees. To feed four:

4-5 pound bone-in turkey breast

Clean thoroughly, removing any feathers or pin feathers left behind along the outside of the skin. Push your fingers under the skin and break the membrane holding the skin to the meat. Prepare a baking dish large enough to hold the turkey along with 2 cups of diced sweet potato. Spray the dish with non-stick cooking spray. Place the turkey in the dish, skin side up.

Wash, peel, core and slice:

1 medium, not too ripe pear making sure all the slices are about the same thickness

Place the pear slices, overlapping slightly between the skin and the meat of the turkey breast. When the pears are in place, , salt and pepper the pears. Using small skewers, pin the skin to the meat to hold the pears in place. Salt and pepper the skin (I also used some garlic powder along with some sage).

Peel and dice up (large pieces) 2 medium sweet potatoes and place around the breast, spray the sweet potatoes with a non-stick cooking spray (or before you add them, add 1 tablespoon of olive oil to them and stir to coat). Salt and pepper the potatoes. (My mother always used white potatoes.)

Bake at 400 degrees for approximately 20 minutes then reduce heat to 350 degrees for about an hour to 75 minutes or until the breast measures 155 degrees when a thermometer is inserted in the thickest part. (It should be cooked to 160 degrees but it will continue cooking after you take it out of the oven.)

Remove the pins and the skin. Cover loosely with a large pan or, if no alternative is available, aluminum foil (should be a last resort!). Let rest for about 10 minutes before slicing. Serve with the pear slices.

If gravy is desired in a 4 cup saucepan heat:

1 cup turkey (or chicken) stock

1 medium ripe pear, peeled cored and mashed

Bring to a boil. While it’s heating whisk together:

1/2 cup turkey (or chicken stock)

2 tablespoons all purpose gluten-free flour

When the stock is boiling, whisk in the flour slurry and keep whisking until the mixture thickens, turning it down to medium heat after adding the slurry. Simmer for about 5 minutes to cook the flour and serve. If you have lumps of flour or large chunks of pear, feel free to run the gravy through a medium sieve to remove them before serving.